assuming you started your whole30 journey at my first weekly meal plan....
welcome to whole30!!!
you got this!
so, lets start out with the easiest recipe. we drink coconut milk at our house on a regular basis. to by pass all the chemicals, thickeners, sugars and strange additives, we avoid the coconut milk sold in the cold case near the dairy milk. that stuff scares me! its a little extra work to make your coconut milk this way, but it actually tastes much better too, making the extra step completely worth it! you could always use it directly out of the can, but its so thick it would be a little strange poured over cereal.
youll use this recipe in multiple ways over the next 30 days. it adds the perfect cream factor to whole30 chia pudding. its the base for nourishing hot cocoa and smoothies. (yes i know we "cheated" on that one.) and its life changing in a bowl of whole30 cereal...
to make it whole30 approved, instead of sweetening it with honey like i normally do, i used dates. i liked the flavor so much, its how ive been making our coconut milk ever since!
1 can organic coconut milk
pinch sea salt
*pour can of coconut milk in the blender. fill can with filtered water one and a half times, (i stir it in the can to help get all the coconut cream out.) and pour this into blender.
*add other ingredients. blend on high.
*pour in a jar and store in the fridge. this keeps for a few weeks. it will separate the longer it sits, so be sure to shake before each use.